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Hybrid Research and Development Specialist en Charcuterie

Charcuterie · Mapleville, Estados Unidos De América · Hybrid

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This role is responsible for developing, optimizing, and commercializing high-quality deli meat products in line with customer expectations, food safety regulations, and company goals. This role works cross-functionally to drive innovation, improve existing products, and support continuous improvement initiatives. 


Key Responsibilities
  • New Product Development:
  • Design and develop new deli meat formulations (e.g., ham, turkey, roast beef, salami).
  • Conduct bench-top, pilot plant, and production-scale trials.
  • Detail formulation inputs, product process and labor in costing model. 
  • Work with operations in the creation of Bill of Materials.

  • Management of Prototype Samples:
  • Prepare samples for customers and internal presentations and evaluate sensory, texture, and shelf-life properties.
  • Lead the distribution of samples.
  • Ensure compliance with USDA and other relevant regulatory bodies.

  • Product Improvement:
  • Conduct evaluations of competitive products.
  • Reformulate products for cost optimization, nutritional improvements (e.g., reduced sodium/fat), or clean label requirements.

  • Process Development:
  • Collaborate with operations on scaling up new products and optimizing processing conditions (e.g., cooking, smoking, curing, slicing).
  • Support process validation and documentation.

  • Documentation and Compliance:
  • Maintain detailed records of formulations, trial data, and process changes.
  • Write product specifications and assist in labeling and regulatory reviews.


    • Qualifications
  • 5+ years of experience in food, preferably meat or deli products in a USDA-regulated facility.
  • Post secondary education in Food Science, Animal Science, Engineering or related field.
  • Strong understanding of food (preferrable meat) processing technologies (e.g., curing, tumbling, emulsifying, thermal processing)
  • Knowledge of USDA/FDA labeling and regulatory requirements.
  • Experience with sensory evaluation and shelf-life testing.
  • Experience with continuous improvement (e.g., Lean, Six Sigma). (preferred)
  • Knowledge of ingredient functionality (e.g., phosphates, nitrites, binders, carrageenan). (preferred)
  • Familiarity with ERP or PLM systems. (preferred)
  • Bilingual (English/Spanish) is a plus.
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